2 (3 oz.) pkgs. lemon Jello
2 cans chicken noodle soup
2 cans tiny shrimp
1 c. mayonnaise
1/2 c. water
2 c. chopped vegetables
2 (8 oz.) pkgs. cream cheese

Such as celery, pepper, olives, onions.

Heat soup and water. Add Jello, then softened cream cheese; mix well. Cool slightly, add vegetables, shrimp and mayonnaise. Put in 9"x13" pan and refrigerate overnight. Cut in squares and serve on lettuce.